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Recipe for Lamb BhunaClick image to enlarge

Recipe for Lamb Bhuna

Recipe for Lamb Bhuna

(Ref: RCP064)

FREE: But, if you like the recipe, and care to donate to our chosen charity (Frank Water), please add to basket - thank you: 1.00

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Do you want Lamb Bhuna with that unique British Indian Restaurant quality and taste? Then simply follow the instructions below for success every time...



Preparation Time:

1 Hour

Cooking Time:

1 Hour


700/800g lean meat (cut into small cubes)
  2 Medium Onions (300g)  
  10-12g Fresh Ginger  
  3 Medium Garlic Cloves  
  1-2 Finger Green Chilli (optional) 
  4 Small Tomatoes  
  1/2 Small Green Pepper  
  6 tbsp Veg/Olive Oil  
  1 tsp Turmeric  
  7 tsp (50g) Mr Huda's Universal Curry Paste 
  1 tsp Chilli Powder (optional) 
  2-inch Cinnamon Stick (optional) 
  3 - 4 Green Cardamom (optional) 
  2 Bay Leaves (optional) 
  Fresh Coriander (optional) 


1st Stage (Boil the Meat):

1. Boil the meat gently in a pot of warm water (covered) with 1/2 tsp turmeric, cinnamon sticks and salt until tender.

2. Drain all excess water and the cinnamon sticks and leave to cool.

2nd Stage (Puree):

1. Cut 1 onion and 3 tomatoes into 1/4 s, chop the green pepper, ginger (peeled), 1 garlic clove, green chilli and a little Fresh Coriander.

2. Put the above in a small sauce pan together with 4 tbsp oil, 1/2 tsp turmeric, salt and cup of warm water (around 200/ 250 ml) covered with lid.

3. Gently boil the vegetables until soft (approximately 15-20 mins) stirring occasionally.

4. When cooked place in a blender to make into puree.

3rd Stage (Curry):

1. Heat 2 tbsp of oil (moderate heat) in a medium sized sauce pan.

2. Add the rest of the crushed garlic cloves, cardamom and the bay leaves and slowly fry until the garlic is golden.

3. Add rest of the onions and tomatoes (finely chopped) with some salt and cook to soften (stirring regularly).

4. Add Mr Huda's Universal Curry Paste, chilli powder, the ready blended puree and the boiled meat, with a little warm water (150 ml), bring to the boil and then leave to simmer for 30 mins (covered and stirring occasionally).

5. Once cooking is nearly over add the chopped coriander and leave the curry to settle for 10-15 mins. Before serving, remove any excess oil.

Chef's top tips:

"Dear Spices of India, I am emailing you to let you know how happy I am after using your site for the first time to order 20 or so products and spending 30 GBP plus. I have not received the products yet as I only ordered them yesterday and I live in France so I would not expect them to arrive for another four or five days. However, using your site, your basket and checkout system was extremely simple and straightforward. Whoever designed your site gets my praise. As a very new and amateur web designer, I know how difficult even the simplest of sites can be to design and configure. Your prices are excellent and I am hoping your products will be the same. I am looking forward to receiving my order but, in the meanwhile, thank you once again for such a detailed and easy-to-use website. In this day and age, when too many people complain (or, in the case of the British, don't complain to the powers-that-be but moan to all their friends about what they weren't happy about instead of contacting the company to give them an opportunity to correct the customer's grievance) I am writing to show my appreciation. Keep up the good work and I look forward to receiving my goods. Cheers!"

- Phil